Fresh chinese parsley (cilantro) and mint chutney
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Chopped fresh Chinese |
| Parsley -- (Cilantro) | ||
| Firmly packed | ||
| ½ | cup | Chopped fresh mint -- firmly |
| Packed | ||
| 1 | Fresh hot green chili -- | |
| (optional) | ||
| 1 | tablespoon | Lemon juice |
| ¾ | cup | Plain yogurt |
| ¼ | To 1/2 tsp | |
| Salt | ||
Directions
Put the Chinese parsley, mint, green chili, lemon juice and 3 tbsp water into the blender. Blend until smooth, pushing down as necessary with a rubber spatula. Beat the yogurt in a small bowl until it is creamy. Add the mixture from the blender and fold in. Add ¼ tsp salt, mix, and taste. Add more salt if desired. --Jaffrey suggests it is good with Vegetable Pakoris(batter fried vegetables). If you're still eating fried foods, I agree. But other low fat items are healthier. Try it for a dip with fresh vegetables. We sometimes stir a little into our rice. Posted by SassyJo Recipe By : World of the East Vegetarian Cooking by Madhur Jaffrey File